Ingredients
Cake
- 2 cans apple pie filling 21 ounces each; 42 ounces total
- 1 box yellow cake mix 15.25 ounces / 432 g, dry
- 3/4 cup unsalted butter 12 tablespoons / approximately 170 g, melted
- nonstick cooking spray for greasing only
Equipment
- 9×13-inch baking dish
- measuring cup
- Spoon or spatula
Instructions
Layer and bake
- Heat the oven to 350°F (175°C), with a rack in the middle. Lightly coat a 9×13-inch baking dish with cooking spray.
- Spoon both cans of apple filling, including all the sauce, into the dish. Spread into an even layer.
- Sprinkle the dry cake mix over the apples. Gently level thick mounds without stirring the mix into the filling.
- Slowly drizzle the melted butter over the cake mix. Distribute it as evenly as possible, including the edges. Do not add the liquid ingredients listed on the cake-mix box.
- Bake uncovered for 50–60 minutes, until the topping is golden and the filling bubbles around the edges. The dessert will remain soft underneath.
- Rest for 15 minutes, then spoon into 12 portions. Serve warm, with optional toppings added separately.
Nutrition
Serving: 1serving (1/12 pan)Calories: 338kcalCarbohydrates: 56.8gProtein: 0.8gFat: 12.3gSaturated Fat: 7.4gCholesterol: 30mgSodium: 303mgSugar: 37.2g
Video
Notes
Use the specified package weight. Do not directly replace pie filling with raw or plain canned apples.
Technique video by Allrecipes. Their caramel apple variation uses spice cake mix, caramel sauce, walnuts and more butter; follow the quantities and instructions above for this simpler yellow-cake version.
Nutrition is an ingredient-label estimate for one-twelfth of the pan, excluding toppings and cooking spray. Contains wheat and milk with the specified ingredients; check individual labels for other allergens.
Refrigerate covered leftovers in shallow containers within 2 hours; use within 3–4 days and reheat portions to 165°F (74°C).
